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Healthy recipes like this Easy Low-Carb Chocolate Cake are a great way to have a grab-and-go healthy snack at all times. It’s moist and nutritious, loaded with cacao and healthy fats, made with low-carb flour, plus we sneak in other healthy plants as well.
You’ll get a dose of delicious and healthy chocolate cake that comes packed with healthy fats from multiple sources. We sneak in carrot and avocado that will make it even more moist and nutritious, yet no one will ever know.
Easy healthy low-carb chocolate cake
Calling all cake lovers out there, this low-carb chocolate cake was delicious and here’s why. It was:
Easy to Make
Chocolatey
Gluten-Free
Low-Carb
Nutritious
Moist
Satisfying
Cacao Rich
Different
Healthy & Perfect!
Reasons to make this low-carb chocolate cake
This low-carb chocolate cake can be a good option if you’re looking to try out a gluten-free low-carb cake. I’ve listed below a few more reasons to make this cake at home, instead of buying something at the store:
- family approved, everyone will love it.
- it’s easy to make, delicious snd healthy.
- great when you want something chocolatey.
- made with coconut flour instead of traditional white flour.
- we use real butter instead of margarine and trans-fats.
- sweetened with coconut sugar instead of refined white sugar.
- recipe includes a few other “good-for-you” plants like avocado and carrot.
- it’s low in carbs and high in healthy fats.
- we make our own low-carb chocolate buttercream frosting for dressing this cake.
- has that chocolate taste that we all love … and more.
Ingredients needed
This is one of the easiest and most delicious low-carb chocolate cakes ever! The recipe itself is structured in two parts: the cake base and the chocolate buttercream. To make it easy for everyone to read the recipe, ingredients are placed in separate categories.
Chocolate Cake Base
- Coconut Flour – used as a base for making this healthy cake, as opposite to using all-purpose flour
- Cacao Powder – use a quality cacao powder free of additives
- Coconut Sugar – it’s the healthy and natural way to add sweetness to any dessert
- Extra Virgin Coconut Oil – makes the batter creamy and moist, plus adds plenty of those healthy fats to our cake
- Avocado – helps make the cake a bit soft during the baking process, but avocado is also a great source of healthy fats
- Carrot – we sneak-in carrots in this recipe as a way to enhance texture and to add more nutrients to our healthy cake
- Eggs – help the batter stay together, plus they’re a nutrient powerhouse, use free range eggs
- Vanilla Powder – a wonderful and healthy way to add that special vanilla flavor to any dessert
- Cinnamon Powder – cakes don’t seem to taste good without cinnamon, so my wife says
- Salt – helps balance the sweetness of our cake with those healthy fats
- Baking Soda – we use baking soda like in classic cake recipes, as a way to help risen the cake
- Baking Powder – this low-carb cake recipe calls for baking powder, as well as for baking soda (see above)
Chocolate Buttercream
- Cacao Mass – we use cacao mass as the chocolate base for our buttercream, use dark chocolate as an alternative
- Extra Virgin Coconut Oil – combines perfectly with cacao solids to create that silky smooth chocolate paste, which we later use to make chocolate buttercream
- Cacao Powder – I don’t know of anyone that doesn’t love the rich chocolate flavor, and a bit of quality cacao powder is perfect just for that
- Coconut Sugar – healthy and natural way to add sweetness
- Vanilla Powder – don’t you find vanilla flavor amazing?
- Butter – we are using butter as the base for our chocolate buttercream, make sure to use a quality butter that has a yellow color (comes from grass fed cows)
- Salt – add salt only if the butter used isn’t salty
How to make this low-carb chocolate cake
You don’t have to be an expert chef to make this delicious chocolate cake. These are roughly the steps you’ll have to follow (see recipe card for complete details):
- First step is to prepare the chocolate cake base.
- Combine the dry ingredients used for the cake, followed by incorporating all the wet ingredients, until a batter is formed.
- Add batter to a round ceramic dish and bake in the oven until ready.
- Remove cake from oven when done and set aside to rest until it reaches room temperature.
- While the cake rests, it’s time to make the chocolate buttercream.
- In a double boiled combine all the ingredients for buttercream, until a thick paste is formed.
- Once ready, let the chocolate paste rest until it reaches room temperature.
- Last step is to fold chocolate paste into creamed butter using a whisk or a mixer.
- Once the chocolate cake has rested, and the chocolate buttercream is ready, it’s time to assemble the cake same as it’s done with any cake.
- Congratulations! This low-carb chocolate cake is ready and you can enjoy it.
This recipe makes for 8 servings like the one pictured. Be warned, you only need a slice of this low-carb chocolate cake as it is very rich and satisfying.
This chocolate cake is family approved, and it’s great all year round. It’s perfect instead of the traditional breakfast or when you want something chocolatey and healthy in the same time. It’s also delicious when served with a hot cup of tea or coffee!
If you give this low-carb chocolate cake a try, let us know what you think by leaving a comment and rating it. We’d love to see what you come up with. Cheers, friends!
Have you made low-carb chocolate cake before? Would you try this recipe? Share below.
Easy Delicious Low-Carb Chocolate Cake
Equipment
- Bowl
- Whisk
- Heat Resistant Tray
Ingredients
Chocolate Cake Base
- 2 cups coconut flour (400-450 g in total)
- 1/2 cup cacao powder (about 80-100 g)
- 1/2 cup coconut sugar (or as much as you want)
- 2 tbsp extra virgin coconut oil (melted, room temperature)
- 1 avocado (seed and skin removed, sliced)
- 6 eggs (beaten)
- 6-7 small carrots (shredded)
- vanilla powder
- cinnamon powder
- pinch of salt
- 2 tsp baking soda
- 2 tsp baking powder
Chocolate Buttercream
- 80-100 g cacao mass
- 2 tsp extra virgin coconut oil
- 2/3 tbsp cacao powder
- 3-4 tsp coconut sugar
- vanilla powder
- 150 g butter (slightly salted, 1% salt, 80% fat, softened)
- pinch of salt (optional, add when using unsalted butter)
Instructions
Chocolate Cake Base
- In a large mixing bowl, combine all dry ingredients. That’s everything from the cake ingredients, except for the eggs, coconut oil, avocado, and carrots.
- Beat eggs separately and add over dry ingredients. Use a spatula to mix until well combined.
- Stir in shredded carrots and sliced avocado.
- Lastly, slowly incorporate melted coconut oil (now at room temperature) into batter.
- A thick batter should start to form. If batter looks rather liquid, add more coconut flour, more carrots, or both.
- Slowly incorporate the new additions until a thick batter has formed. You can taste the batter to make sure that it’s sweet enough or has enough cacao.
- Once batter is ready, spread into a round heat resistant dish and level using a silicone spatula.
- Transfer in the oven and bake for 40-45 minutes at 180 Celsius or until toothpick inserted in center comes out clean. Check from time to time, making sure the cake doesn’t turn dry or overbaked.
- Remove cake from oven when done and set aside to rest until it reaches room temperature.
- While the cake is resting, you can work on the chocolate buttercream frosting. In case you’re planning to work on the chocolate buttercream the following day, move baked cake into the fridge for safe keeping overnight.
- Congratulations! The cake base is now ready.
Chocolate Buttercream
- The buttercream frosting is made by combining creamed butter with a homemade chocolate paste.
- Start by making the chocolate paste in a double boiler using all the ingredients, except for the butter.
- Work on low temperature until a liquid chocolate cream has formed.
- Once ready, remove from double boiler and set aside to cool down. Let the chocolate paste cool down at room temperature, avoid keeping it in a cold area as it tends to solidify quickly.
- Now it’s time to work on the chocolate buttercream. Start by beating the butter using a whisk until creamed.
- Slowly incorporate cooled chocolate paste into creamed butter. The chocolate paste should be at room temperature but still liquid enough to be poured.
- Mix using a silicone spatula until all the chocolate paste has incorporated into creamed butter.
- Congratulations! The chocolate buttercream is now ready.
How to Assemble Cake
- Once the chocolate cake has rested, and the chocolate buttercream has reached room temperature, it’s time to assemble our cake.
- Remove cake from the fridge and simply add a thick later of buttercream frosting on top. Use a silicone spatula to make things easier for you.
- Move cake back into the fridge to rest for a few hours.
- When serving, cut a slice of cake and place it on a small plate. Store the rest of the cake in the fridge to stay fresh.
- Congratulations! This chocolate cake is ready and you can enjoy it.
Notes
Other low-carb cake recipes to try!
Check-out these low-carb keto cakes that will help you stay healthy and happy!
- No Fail Butternut Squash Apple Cake
- Delicious Apple Carrot Snack Cake
- Low-Carb Banana Coconut Mug Cake
- Low-Carb Cranberry Coffee Cake
- Low-Carb Chocolate Cake with Berries
… And these raw vegan cakes that you’ll have fun making and eating!
I was looking for a chocolate and carrot keto cake recipe when I found your page. What a gorgeously looking piece of cake!!! Is this really gluten-free?!
Hi Isabela!
Thanks for your message.
Yes, the cake is gluten-free and delish!
Marcel
What is considered a small carrot? The mini ones or regular carrots just smaller? Do you have a measurement ? Same question for cinnamon and vanilla
TY
Hi Erin,
By small carrots, I mean regular carrots but smaller in size (around 10-15 cm, or 4-5 inch). Just not the huge ones that we may get sometimes.
For cinnamon and vanilla, I tend to use from 1/3 of a tsp to maximum a tsp, based on how “strong” I would like the cake to taste. I also use organic cinnamon and vanilla powders, and I noticed that cinnamon powder can taste stronger for the same quantity 🙂
Hope this helps!
Marcel
The cake was easy to do and is delish! Very easy to follow and outcome looks fabulous, plenty of tips for every single step. Thanks a lot for sharing.